Double Crust Chicken Pot Pie

INGREDIENTS

5 tbsp

butter

rib celery, diced

green onion, chopped

1/3 cup

all-purpose flour

2 cups

low sodium chicken broth

1/4 cup

half & half or cream

1 1/2 tsp

poultry seasoning

1 1/2 tsp

garlic salt

1 tsp

dry tarragon leaves

1/4 tsp

lemon pepper

1/4 tsp

black pepper

3 cups

chopped rotisserie chicken

2 cups

frozen mixed vegetables, thawed

1 14 ounce package

refrigerated pie crust, bring to room temperature per instructions

large egg, beaten with 1 tsp cold water (Egg wash)